Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorid/0000-0002-9363-8454
dc.authoridtekin, ali/0000-0001-5258-1714
dc.authorwosidSoltani, Mostafa/AAD-1422-2022
dc.authorwosidTekin, Ali/V-9059-2018
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidKaya, Büşra/KOD-5584-2024
dc.contributor.authorSoltani, Mostafa
dc.contributor.authorSaremnezhad, Solmaz
dc.contributor.authorKanmaz, Hilal
dc.contributor.authorTekin, Ali
dc.contributor.authorGokce, Yasemin
dc.contributor.authorKaya, Busra
dc.contributor.authorSahingil, Didem
dc.date.accessioned2024-08-04T20:54:49Z
dc.date.available2024-08-04T20:54:49Z
dc.date.issued2024
dc.departmentİnönü Üniversitesien_US
dc.description.abstractLighvan cheese was manufactured using different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) and ripened for 90 days. Chemical composition, proteolysis level, total and individual levels of free amino acids, texture and residual coagulant activity were analysed during ripening. Significant decreases in pH and moisture content and significant increases in texture parameters, residual coagulant activity, soluble nitrogen fractions, fat, and protein contents were determined in the cheese manufactured using higher ratios of ovine milk (P <0.05). Differences in gel electrophoresis and RP-HPLC peptide profiles of the cheeses were seen. Leu and Phe were detected as predominant free amino acids in the cheeses during ripening. In conclusion, besides the cheese manufactured using ovine milk alone, the lighvan cheeses made with ovine and caprine milk in the ratios of 75:25 and 50:50 can be introduced as the preferred cheeses because of having proper proteolysis indices and semi-hard texture. (c) 2023 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipTehran Medical Sciences, Islamic Azad University, Tehran, Iran; Inonu University Scientific Research Project Unit, Malatya, Turkiye [FYL-2018-1319, FBG-2019-1728]en_US
dc.description.sponsorshipThis work was supported by the research council of Tehran Medical Sciences, Islamic Azad University, Tehran, Iran and Inonu University Scientific Research Project Unit, Malatya, Turkiye (Projects No: FYL-2018-1319; FBG-2019-1728) .en_US
dc.identifier.doi10.1016/j.idairyj.2023.105821
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85176249041en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2023.105821
dc.identifier.urihttps://hdl.handle.net/11616/101662
dc.identifier.volume149en_US
dc.identifier.wosWOS:001111200000001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFree Amino-Acidsen_US
dc.subjectSheep Milken_US
dc.subjectMicrostructureen_US
dc.subjectCoagulanten_US
dc.subjectChymosinen_US
dc.subjectTextureen_US
dc.subjectSalten_US
dc.titleInfluence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheeseen_US
dc.typeArticleen_US

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